Quick “On-The-Go” Light Stuffed Peppers
Recipe
I am always looking for ways to simplify my life being so busy with work. You can prep this in under 30min and the oven does the rest for you. Makes a wonderful healthy supper & you can opt to freeze them individually if you have leftovers for future lunches.
Serves 6
Ingredients:
5 Large Peppers, top and inside removed
1 460 gr (about) of Lean ground Beef
1 460 gr (about) of Lean ground Veal
1 Egg
¾ Cups Parmigiano Regiano
1 Fresh Mozzarella
A dash of white wine (or opt for Apple Cider Vinegar)
1 Carrot
1 Celery
½ Red Onion
1 Garlic Clove
Drizzle of Extra Virgin Olive Oil (about 2 Tbsp)
Salt & Pepper
*1 Cup Frozen Peas (Optional)
1 460 gr (about) of Lean ground Beef
1 460 gr (about) of Lean ground Veal
1 Egg
¾ Cups Parmigiano Regiano
1 Fresh Mozzarella
A dash of white wine (or opt for Apple Cider Vinegar)
1 Carrot
1 Celery
½ Red Onion
1 Garlic Clove
Drizzle of Extra Virgin Olive Oil (about 2 Tbsp)
Salt & Pepper
*1 Cup Frozen Peas (Optional)
** Simple Tomato Sauce** - Find Recipe on Website
How To:
1. Preheat oven to 375 degrees.
2. In a food processor, add the carrot, celery, onion & garlic and pulse until it finely chopped (even a form of paste is good). Then add the egg with, the wine, and parmigiano, season generously with salt & pepper and pulse again until you obtain a nice paste.
3. In a medium bowl, mix & combine the minced meat with your hands until well amalgamated. Season
with salt & pepper and blend again with your hands; then add the wet ingredients & amalgamate
once more until well combined.
4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large baking dish, then place your peppers. Once all peppers are stuffed and placed, cut a thick piece of fresh mozzarella on top of each peppers. Drizzle with Extra Virgin, then add the remaining sauce. (It should fill it to about half)
5. Cook uncovered for 1 hour &15 min. Serve with extra Parmigiano.
Enjoy!